My hopes for Thursday night’s dinner was an oven frozen meal followed by a night of TV wrapped like a sausage in a blanket. I got home, got into my comfy clothes and then it turned out my boyfriend was going to work late and couldn’t pick dinner up. So I looked at my courgette half and Lurpak in the fridge and thought I’d make some mini quiche. A little more energetic than I’d planned but hey.
I made the pastry from scratch with:
- 125g gluten-free plain flour
- Pinch of salt
- 55g of butter
- 30 ml water
Mix the flour and butter until it’s breadcrumb consistency, add the salt and the water and mix into a dough.
My very limited selection of food for dinner:
- Half a courgette chopped into small pieces
- 1 brown onion, diced
- 2 eggs and a dash of milk, all whisked together
- Handful of parmesan cheese
- Bought or previously made pastry
- Salt and Pepper
- Pinch of rosemary
- Mould your pastry into 4 mini quiche tins, put little pieces of baking parchment over each and fill with baking balls. Bake on gas mark 6 for 10 minutes.
- After 10 minutes, remove baking balls and cook uncovered for another 10 minutes.
- Whilst your pastry and pre-cooking, fry your courgette, onion and herbs together until soft. Take off the heat and mix the cheese in.
- Once the pastry has finished and started to colour, take them out of the oven and spoon the courgette mixture into the cases.
- Carefully pour your egg mixture over the mixture, be careful not to fill them too much.
- Season the quiche and place them back in the oven for 15-20 until the egg has cooked and the mixture is golden brown on top.
- Enjoy with a side of crispy fried potatoes